Comparative Study of the Local Vegetable Activated Carbon with Commercial Ones for Adsorption of Methylene Blue

Activated carbons have great applicability in the conditioning of wines: discoloration, removal of foreign taste and smell, correction of organoleptic parameters, etc. The purpose of this work was to compare the structural and sorption characteristics of local vegetal activated carbon obtained from...

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Principais autores:	Oleg Petuhov, Nina Timbaliuc, Irina Ceban, Silvia Cibotaru, Tudor Lupascu, Raisa Nastas
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Academy of Sciences of Moldova, Institute of Chemistry 2024-06-01
coleção:	Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry
Assuntos:	activated carbon adsorption isotherm model kinetic model methylene blue
Acesso em linha:	http://cjm.ichem.md/comparative-study-of-the-local-vegetable-activated-carbon-with-commercial-ones-for-adsorption-of-methylene-blue
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